SAUTEED CHICKEN CUTLETS WITH PROSCUITTO AND SAGE (for four)

6 skinless, boneless chicken breast halves (about 6 ounces each)pounded ¼ inch thick between sheets of plastic wrap

4 tablespoons chopped fresh sage

salt and freshly ground black pepper to taste

1 cup all-purpose flour

6 tablespoons extra-virgin olive oil (more as needed)

1 cup unsalted chicken stock (more as needed)

4 ounces thinly sliced proscuitto, julienned

5 to 6 teaspoons balsamic vinegar

1 pound thin linguine, cooked al dente, or sautéed fresh spinach, or both, to accompany (optional)

---

1.  Dry chicken between sheets of paper towel, sprinkle evenly with sage and season lightly with salt and pepper.  Put flour in a shallow dish, dredge chicken in flour and shake off excess.

2.  In a large sauté pan over medium heat, warm the olive oil.  Working in batches, cook chicken until golden brown underneath (about 2 minutes), turn and repeat on other side (about 2 minutes).  Transfer to a platter and cover with foil to keep warm.

3.  Whisk stock into pan and deglaze.  Add proscuitto and vinegar and bring to a boil.  Reduce heat to low, return chicken to pan and turn in sauce briefly to warm through.  Season with salt and pepper.

4.  Mound linguine or spinach on a deep platter, arrange chicken on top and pour sauce over.  If  you’ve made both the linguine and the spinach,  nothing more is needed.

 

adapted from The Williams Sonoma Catalog